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Associate.com - Share Your Recipe!

Recipe Name: All-purpose Sponge Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
1 Cup(s) Cake flour
1/4 Teaspoon(s) Baking Powder
1 Pinch(s) Salt
3 EGGS, SEPARATED
1/3 Cup(s) ICE Water
1 Cup(s) Sugar
1/4 Teaspoon(s) Almond extract, pure
1/2 Teaspoon(s) Vanilla extract, pure
1/4 Teaspoon(s) Cream Of Tartar
Directions:
Preheat the oven to 325F/160C. Line an ungreased 9-in/24-cm springform
pan with a round of parchment paper or waxed paper. Sift together the
flour, baking powder and salt. Reserve. Beat the egg yolks until thick
and lemony. Beat in the ice water until pale and foamy. Add the sugar
and beat until the mixture is very light and the sugar is dissolved,
about 10 minutes with an electric beater. Add the almond extract and
vanilla extract. Fold the cake and pastry flour into the yolk mixture
in three additions. Beat the egg whites and cream of tartar until
light. Fold the egg whites into the batter. Turn the batter gently
into the pan and bake for 40 to 50 minutes. Cool on a rack before
removing from the pan. NOTES : "This is a delicious sponge cake that
can be used for trifle, cakes, or whenever you want a plain light, but
really good cake. It can also be baked as a jelly roll, but reduce the
baking time to 20 to 25 minutes. Formatted in MasterCook 4 by Ellen
Pickett <ellen@qnetix.ca> 1997. Recipe by: The CKFM Bonnie Stern
Cookbook, p. 128 Posted to EAT-LF Digest by "Ellen Pickett"
<ellen@qnetix.ca> on Jun 16, 1999, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 152
Calories From Fat: 14
Total Fat: 1.5g
Cholesterol: 55.8mg
Sodium: 63.9mg
Potassium: 61.8mg
Carbohydrates: 31.8g
Fiber: <1g
Sugar: 21g
Protein: 3g


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